Keto Green Bean Casserole is the ultimate holiday side dish. This healthier low carb recipe features a rich mushroom cream sauce and a crunchy, cheesy topping.
When it comes to holiday feasts, the side dishes often play the starring role. The turkey is great, and the standing rib roast is divine, but everyone has their favorite sides that they look forward to all year long.
But side dishes can also be the hardest part to figure out when you embark on a keto diet. Many of them are incredibly starchy and full of excess carbohydrates.
Rest assured that you don’t need to forego all of your old favorites. Potatoes might off limits, but this Keto Green Bean Casserole is going to blow your old version out of the water!
It’s so good, you may decide to enjoy it all year long.
Why you need this recipe
I’ve never been a huge fan of the traditional, as it usually relies on canned green beans and gelatinous pre-made cream of mushroom soup. I much prefer my beans to be fresh and slightly crisp, and my mushrooms to be sautéed to perfection.
But this keto green bean casserole strikes all the right notes, with that amazing umami you can only get from homemade keto cream sauce. Plus a cheesy, crunchy topping made with crushed Parmesan crisps. So yummy and so much healthier.
Trust me, making your own mushroom sauce isn’t much more work than opening a can of soup. And it’s so worth i! Not only do you avoid all the junky ingredients but you also get incredible depth of flavor.
And this healthier green bean casserole has only 5g net carbs per serving!
Thanksgiving is next week, so I made this green bean casserole tonight for practice. WE LOVE IT! So much better than traditional canned soup version! Fresh bean, fresh mushrooms, and so much healthier! — Gail
This was absolutely amazing! I followed the directions exactly and the whole family raved about it. Will be making this for company. — Corrie
I made this for Easter supper today and all my family liked it better than the “regular” GBC. I used the quisinart to cut the mushrooms up smaller and didn’t have quite enough Mozzeralla so I added a small bit cheddar. It was SO good!! — Shelley
Ingredients you need
- Avocado oil: You can also use olive oil or coconut oil.
- Green beans: Use fresh green beans. They should be plump and crisp and easily trimmed by snapping the ends off.
- Mushrooms: I like to use small cremini or button mushrooms.
- Garlic: You can swap in 1 small shallot for the garlic, if you like. Both provide wonderful flavor.
- Dry white wine: This provides a unique acidity and depth of flavor that you don’t get in traditional green bean casserole. But you can easily substitute with chicken broth.
- Heavy whipping cream: Heavy cream helps thicken the sauce without the use of any flours or thickeners. Some of my readers have substituted this with coconut cream.
- Shredded cheese: This keto green bean casserole is delicious with mozzarella, cheddar, gruyere, or any cheese you prefer.
- Parmesan crisps: Using crushed Parmesan crisps gives a wonderful crunch to the topping, in place of the high carb fried onions. You can also use crushed pork rinds.
- Kitchen staples: Butter, salt, pepper.
1. In a large skillet, heat the avocado oil over medium heat until shimmering. Add the green beans and sauté until bright green, about 4 minutes. Spread the beans evenly in a medium-sized glass or ceramic baking dish.
2. Add the butter and melt. Add the mushrooms and cook in butter until they are nicely browned, to bring out the umami flavor. Add the garlic and cook 1 minute more.
3. Add the wine to the skillet and let cook until reduced by about two thirds. Stir in the heavy whipping cream and bring to a boil, then reduce the heat to low and simmer until thickened, 4 or 5 minutes.
4. Pour the sauce over the beans and sprinkle with the shredded cheese. Bake at 350ºF for 20 minutes. Remove and sprinkle with the crumbled parmesan crisps and bake another 5 minutes.
When making a keto sauce with heavy cream, you shouldn’t need any thickeners. Simply cook the cream down until it reduces and thickens on its own. Coconut cream may not thicken as well, so you can whisk in ¼ teaspoon xanthan gum if you find the cream sauce very thin.
If you are prepping this recipe ahead, leave off the crumbled cheese crisps until you re-heat the casserole. They tend to soften as they sit. The same goes for crushed pork rinds, which can become very chewy as they soften.
Like any green bean recipe, this Keto Green Bean Casserole is best served soon after you bake it. However, you can prep it a day or two ahead and bake it when you need it. Any leftovers should be stored in the fridge and consumed within a few days.
Frequently Asked Questions
Yes, green beans are a good choice for the keto diet. According to the USDA database, 1 cup (100g) of raw chopped beans has 7g of carbohydrate and 3.4g of dietary fiber.
Traditional versions of this side dish have quite a few carbs from the canned mushroom soup and the french fried onion topping. However, this keto green bean casserole recipe has 6.7g of carbs and 1.7g of fiber per serving. That amounts to only 5g net carbs.
Yes, you certainly can. Just follow the recipe and prepare the casserole up to the point of baking it, but leave off the cheese crisps. Cover and refrigerate for up to 2 days. Then bake as directed in Step 5.
More delicious holiday side dishes:
- Creamy Keto Mashed Cauliflower
- The Best Keto Stuffing
- Keto Flatbread with Mushrooms and Sage
- Air Fryer Brussels Sprouts
- Twice Baked Spaghetti Squash
- Roasted Delicata Squash
Keto Green Bean Casserole Recipe
- 1 tablespoon avocado oil
- 1 lb green beans washed, trimmed, and cut in half
- 2 tablespoon butter
- 6 ounces crimini or button mushrooms sliced
- 2 cloves garlic minced
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy whipping cream
- Salt and pepper
- ¾ cup shredded cheese cheddar, mozzarella, etc.
- ½ cup Parmesan crisps crumbled
- Preheat the oven to 350ºF.
- In a large skillet, heat the avocado oil over medium heat until shimmering. Add the green beans and sauté until bright green, about 4 minutes. Transfer to a bowl.
- Add the butter to the skillet and let melt, then add the mushrooms and cook until browned and they have begun to release their juices, about 5 minutes. Add the garlic and cook 1 minute more. Transfer to a medium glass or ceramic baking dish.
- Add the wine to the skillet and let cook until reduced by about two thirds. Stir in the heavy whipping cream and bring to a boil, then reduce the heat to low and simmer until thickened, 4 or 5 minutes.
- Pour the sauce over the green beans and sprinkle with the shredded cheese. Bake 20 minutes. Remove and sprinkle with the crumbled parmesan crisps and bake another 5 minutes.